Ingredients
Equipment
Method
- Pick grapefruits that feel heavy for their size, indicating they are full of juice. Avoid any with soft spots or wrinkled skin.
- Rinse each grapefruit under cool running water and rub gently with your fingers to remove any dirt or waxy coating.
- Place a grapefruit on your cutting board and use a sharp knife to slice it horizontally into two halves.
- Set up your citrus juicer over a bowl or measuring cup large enough to catch all the juice.
- Place one grapefruit half into your juicer, cut-side down, and apply steady downward pressure until the pulp is completely squeezed.
- Juice each remaining grapefruit half, adding all the juice to your collection bowl. You should end up with about 1.5 to 2 cups of fresh juice.
- If you prefer juice without pulp, pour it through a fine mesh strainer into a clean pitcher or glasses. For pulpy juice, skip this step.
- Pour a small amount into a glass and taste it before serving. Add a tiny pinch of sea salt if desired.
- Fill glasses with ice cubes and pour the fresh juice over top. Serve immediately while the flavor is brightest.
Notes
Roll grapefruits firmly on the counter using the palm of your hand for 30 seconds before cutting to maximize juice yield. Use room-temperature grapefruits for more juice. Fresh juice is best consumed within 24 hours. Store in an airtight container in the refrigerator for up to 24 hours, or freeze in ice cube trays for up to 3 months.